Best Sausage Tomato Pizza Recipes

DEEP-DISH SAUSAGE AND TOMATO PIZZA

Steps:

• Make dough:
• In a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
• (Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
• Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
• While dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper to taste. Transfer sausage mixture to paper towels to drain and cool.
• Preheat oven to 500°F.
• Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
• Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400°F. and bake 10 minutes more, or until crust is golden.

SAUSAGE & TOMATO PIZZA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the olive oil, then fry the onion and garlic until softened, about 5 mins. Season the passata with a pinch of sugar, salt and pepper.
• Put the pizza base onto a baking sheet and spread over the passata, leaving a border around the edge. Top with the onions, sausages and, finally, the cheese. Cook in the oven for 10 mins until crisp. Scatter with basil, if using.

GRILLED MEDITERRANEAN GREEK PIZZA WITH SUNDRIED TOMATO CHICKEN SAUSAGE

Steps:

• 1. Preheat grill on medium setting. 2. Place sausages on an oiled grill rack, set 4 to 5 inches over heat. Grill, using the direct grill method, turning links with tongs, until cooked throughout, about 7 to 9 minutes or until the internal temperature reaches 165 degrees F. Cool slightly and cut into 1/4 to 1/2-inch slices. 3. Brush both sides of pizza crust with olive oil. Gently place pizza crust, top-side down on grill rack. Grill for 2 to 3 minutes until crust is warm. Turn crust over. 4. Quickly spread pizza sauce on cooked side of pizza crust, then arrange sliced sausage on top of crust. Sprinkle with cheese and oregano. Grill over direct medium heat. Cover with grill lid or tent with foil. 5. Grill for 8 to 10 minutes or until toppings are warm and cheese has melted. Cut into wedges and serve.

FIVE CHEESE, SAUSAGE & TOMATO PIZZA

Steps:

• Heat oven to 400ºF.
• Unroll pizza dough onto parchment-covered baking sheet; pat into 13x9-inch rectangle. Bake 5 min.
• Combine tomatoes, peppers and garlic. Sprinkle pizza crust with half the cheese; top with sausage, tomato mixture and remaining cheese.
• Bake 15 min. or until cheese is melted and edge of crust is golden brown.

DUCK SAUSAGE PIZZA WITH GREEN ONIONS AND TOMATO

Steps:

• Position rack in center of oven and preheat to 450°F. Mix olive oil, minced garlic and dried crushed red pepper in small bowl. Place pizza crust on rimless baking sheet. Sprinkle grated mozzarella cheese over all but 1-inch border of crust. Top mozzarella with chopped tomato, then oregano, sliced sausages, chopped green onions and grated Parmesan, in that order. Drizzle garlic-oil mixture over pizza.
• Bake pizza until crust edges are crisp and brown and cheese melts, about 15 minutes. Sprinkle pizza with minced fresh parsley. Cut pizza into wedges and then serve immediately.

PIZZA WITH VARIATIONS: POTATO, ONION AND CHILE, SAUSAGE AND SCAMORZA, TOMATO

Steps:

• For the pizza dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas, if desired. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
• For the potato pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the potato and onion slices on the dough and add the rosemary. Drizzle with olive oil and then add salt. Bake for approximately 15 minutes.
• For the onion and chile pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the onion slices and chile pepper slices on the dough. Drizzle with olive oil and then add salt and pepper. Bake for approximately 15 minutes.
• For the sausage and scamorza pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Break up bits of sausage and place on the dough. Then add the scamorza cheese. Bake for approximately 15 minutes.
• For the tomato pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. With your hands, squish the tomatoes onto the dough. Drizzle with olive oil and add salt. Then add the Parmigiano cheese. Bake for approximately 15 minutes.

SUN DRIED TOMATO, SAUSAGE AND FONTINA PIZZA

Steps:

• Heat the oven to 450°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all. Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes